Modern Brewing on the Kapiti Coast

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Last week we released a new beer. Yellow Eye is our new IPA combining both English and new world influences to create a tropically fruity malty India Pale Ale. We have used an English style malt bill, a combination of NZ grown English variety hops and fruity NZ variety hops with our fruity English yeast…

Shortly before Christmas we ventured into new territory for our spontaneous fermentation program. Up until now our program has used the wild microbes of our brewery environment to inoculate our wort and ferment our spontaneous beers. However, for some time we have had the idea of using the microbes of other environments to ferment our…

The last few months have seen us release a raft of Belgian style beers. We always aimed to be a Belgian and English inspired brewery but it took us a year to bed in the brewery and begin our Belgian adventure properly . The Belgian Spring project started with a good omen in the form…

When we ferment and age our beers in barrels a skin called a pellicle forms across the top of the beer helping to protect the beer below from oxidation. This is an element that we have in common with sherry and natural wine production. In the sherry world this skin is called flor while in…

Beervana is just around the corner. This year there is a dedicated sour beer bar and no surprise considering the current trends in beer and the themed bar there are going to be more sours than ever before pouring. This is a perfect environment for us considering our focus on mixed and spontaneous fermentation. We…

Our first seasonal tall boy 440ml cans have hit the market! Now available are Old Island Burton Ale and Iron Sands Oat Rye Stout and our first Salt and Wood range can Oud Bruin. We have a bunch of seasonal can releases planned for the rest of the year including: Devil’s Elbow, Saison, Blanc de…

There are two Belgian traditions of sour beer production that really fascinate us. The first is the mixed fermentation process which is traditionally used to produce the red and brown beers of Flanders. Baby Grand and Oud Bruin both fit into this camp. The second is the so called spontaneous fermentation of the Lambic brewers…

It’s been way to long between updates. The business of running a brewery ended up taking over for a bit there. There is a lot to post about but first here is something I have been meaning to write for a long time. We often have people comment or complain that when they open our…

Happy New Year from the team here at North End. We have a whole heap of exciting things planned for 2016. First up on the list is the release of the first beers from our Barrel program which are due to drop in the next month. We are currently bottling Baby Grand our Flemish Red…

Craft beer in New Zealand has come along way in the last 10 years. From a focus on lagers and the development of the New Zealand hopped Pilsner, through the rise of hoppy pale ales , into a lupulin arms race to see who could create the biggest Double IPA and now into the broadening world…

In the next few weeks we will be launching a new Pilsner and we are very excited about it. When Mike Nielson launched Panhead a couple of years ago he told me that he included a Pilsner in his line up of mainly hop forward pale ales as that was the sort of beer he…